While running errands and finishing my Christmas shopping last month, I stopped by Cost Plus World Market for my dad’s gift. Since he loves fun and unique things, I knew something there would be the perfect fit.
As I browsed their food section (not too surprising, I’m sure!), I spotted a shelf full of interesting spice blends. With how much Dad enjoys grilling, I paused and began reading the labels, smiling a little bigger after each one.
I grabbed five, including chipotle BBQ and coffee chili rub, and I as picked out the last few jars, I overheard someone talking behind me.
“I can’t just give her scone mix!” a woman exclaimed. “That would look strange if I just gave her that for Christmas. ‘Here, here’s some scone mix…’”
She took a few steps down the aisle, almost directly behind where I stood, so I politely turned around and mentioned, “What if you also gave her some jam, to spread on the scones? Or maybe coffee or tea that pairs well with the mix?”
As she looked at me, her eyes lit up. “That’s such a great idea! I’ll do that! Thank you so much!” And a few moments later, she returned to that aisle, holding a variety pack of fancy flavored black teas, just to thank me again.
Little did she know that I run this food blog and think about baked treats nearly 24/7!
When Dad tucked his new blends into the spice cabinet shortly after Christmas, I remembered that little interaction at World Market, which left me craving scones… So I baked these Clean Mocha Chocolate Chip Scones for my family to enjoy! They’re really easy—just one bowl and ready in 30 minutes!—and they contain absolutely no refined flour or sugar. And with nearly 5g of protein…
Chocolate for a healthy breakfast should always taste this good! ??
To make these scones healthier than traditional recipes (or that store-bought mix!), you’ll start with white whole wheat flour. That sounds like an oxymoron, doesn’t it? However, white whole wheat flour is actually made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the exact same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture, similar to that of all-purpose flour… Which makes is perfect for these tender scones!
Next, you’ll whisk in unsweetened cocoa powder. Just regular ol’ cocoa powder! You’ll add a full ½ cup, so the scones already taste extra rich without Dutched or special dark cocoa powder. Be sure you measure the cocoa powder correctly, using this method or a kitchen scale! (This is the inexpensive scale that I own, and I use it every single day and to test every recipe I share with you. It’s amazing!) Too much cocoa powder will dry out your scones and make them taste bitter.
Whereas traditional scone recipes call for a full stick of butter and lots of heavy cream to keep them tender, these only require 2 tablespoons of butter. Yes, that’s it! The rest of their tender texture comes from one of my favorite ingredients in healthier baking: Greek yogurt! Greek yogurt adds the same moisture as extra butter for a fraction of the calories, and it gives your scones a protein boost, too. You’ll mix it with a little instant coffee (the small crystals, not regular grounds… those don’t dissolve the way the instant variety does!) for that classic mocha flavor.
Rather than granulated sugar, you’ll sweeten these scones with pure maple syrup. Make sure you buy the good stuff! Avoid pancake syrups or sugar-free syrups because those contain corn syrup or artificial ingredients, which we’re avoiding in this healthier recipe. The only ingredient on the label should be “maple syrup.” It generally comes in thin glass bottles or squat plastic jugs, and you can also buy it online here at a slightly discounted price.
And of course, don’t forget my favorite part… The chocolate chips! You’ll use mini chocolate chips because their smaller size ensures every bite contains a morsel of chocolate. Ghirardelli’s mini chips are my favorite. They taste so rich and melt really well!
Then pop your baking sheet in the oven; mix up a simple drizzle with more cocoa powder, maple syrup, and milk; and…
Your healthy chocolate breakfast is served! ??? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your scones and feature them in my Sunday Spotlight series!
| Clean Mocha Chocolate Chip Scones | | Print |
- for the scones
- ½ cup (120g) plain nonfat Greek yogurt
- 2 tsp instant coffee
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ½ cup (40g) unsweetened cocoa powder (measured like this)
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp (28g) unsalted butter, very cold and cubed
- 3 tbsp (45mL) pure maple syrup
- 3 tbsp + 2 tsp (55mL) nonfat milk, divided
- 1 tsp vanilla extract
- 2 tbsp (28g) miniature chocolate chips, divided
- for the drizzle
- 1 tbsp (5g) unsweetened cocoa powder (measured like this)
- 1 tsp pure maple syrup
- 1 tsp nonfat milk
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- To make the scones, stir together the Greek yogurt and instant coffee in a small bowl until the instant coffee has fully dissolved. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the prepared Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Gently fold in 1 ½ tablespoons of chocolate chips.
- Transfer the dough to the prepared baking sheet, and shape into a ¾” tall circle using a spatula. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips on top. Bake at 425°F for 15-18 minutes, or until the tips of each scone triangle in the center of the pan feel firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- To make the drizzle, stir together the cocoa powder, maple syrup, and milk in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.
For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
It’s very important to measure both the flour and cocoa powder correctly, using this method or a kitchen scale. I highly recommend the latter! This is the one I own (it’s the best $20 I’ve ever spent!), and I use it every day. A kitchen scale ensures that the recipes you make will turn out with the perfect taste and texture every time.
Earth Balance buttery sticks are the best substitute for the butter. In a pinch, solid-state coconut oil may be substituted for the butter, but I warn against doing this, if at all possible, because the scones’ texture won’t be quite the same.
Honey or agave may be substituted for the maple syrup.
Any milk may be substituted for the nonfat milk.
These scones are meant to taste similar to 72% dark chocolate. For sweeter scones, substitute additional pure maple syrup for some of the milk in either the scone dough, the drizzle, or both.
{gluten-free, clean eating, low fat, low calorie}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Healthy Triple Chocolate Scones
♥ Healthy Chocolate Chip Scones
♥ Healthy Almond Joy Scones
♥ Healthy Samoa Cookie Scones
♥ Healthy Strawberry Chocolate Chip Scones
♥ Healthy Cinnamon Roll Scones
How do you make chocolate look so chocolate-y Amy?? I’m usually not a scone fan but i would definitely make an exception for these!
Aww you’re such a sweetheart Karen — that means a lot to me! Thank you! I’ll have to save one for you next time! (And I’ll make them with decaf coffee too, just for you!) 🙂
I’m not gluten free but I will definitely try these scones…they look delicious.
Do you think they could be frozen and how do you recommend they be wrapped?
Thank you for all you do.
Thanks Lexy! Yes, they’re easily frozen, although they do freeze best without the drizzle. To freeze, place the scones on a baking sheet that fits into your freezer (I always line mine with foil for easy clean-up!). Let them sit like that for 1-2 hours, then transfer them to a zip-topped bag, and squeeze out as much air as you can before sealing and placing the bag back in the freezer. 🙂 I can’t wait to hear what you think of the scones!
I have made your carrot cake scones and they did not come out very well! They were more doughy than scone-like. How do I make them more crisp?
I appreciate your interest in my recipe Colette! (In the future, it’s best to leave your comment on that particular recipe, rather than on a different one!) The scones are supposed to have a tender texture, not crunchy or crisp. If your were doughy and under-done, then I’d recommend baking them longer. The tips of the scones in the center of the big circle should feel firm to the touch when they’re done. 🙂
I absolutely love scones, and I’m so happy to finally find a clean eating recipe. Thank you so much for sharing!
My pleasure Jessica! I’d love to hear what you think if you try these scones!
As you know, I just can’t resist chocolate-flavoured anything! But especially mocha chocolate flavour! That lady in the shop must’ve been very pleased with your lovely idea to get some jam and tea to go with the scones – I suppose thinking along that wavelength becomes a natural instinct when you work with food all the time! Scones hold a special place in my heart as they remind me of teatime with my grandparents and family – being traditionally British, scones are one of my family’s favourite sweet treats!?
And that’s exactly why we’re friends Katie — you love chocolate as much as I do! ? I actually think of the UK every time I make scones! Although I’ve only visited a few times, I’ve always loved the concept of your traditional afternoon tea. It sounds absolutely wonderful!
Exactly!? I do get a lovely feeling when I think about sitting outside at a table with my family in the summer, spreading jam and cream onto scones. Traditionally British, I suppose!
Awww that sounds heavenly Katie!! Traditionally British and completely perfect! 🙂
These look absolutely incredible! It blows my mind how you come up with these amazing treats that are secretly so healthy! 🙂
You’re so sweet Valentina — that means a lot to me!! 🙂
Seriously? i can really, truly have a scone for under, like, a trillion calories? AND it’s chocolate!? These are a miracle! A beautiful, delicious miracle! I must try them soon!
Proof that heaven does exist, right Karly?? 😉 😉 I’d love to hear what you think if you try these scones!
I am allergic to dairy, could I use coconut yogurt instead of the Greek?
Yes, coconut yogurt will work! 🙂 I can’t wait to hear what you think of the scones Lindsay!
You are so cute! I love that you have no problem interacting with strangers at the store! I’m too shy usually! I LOVE Cost Plus World Market, especially at Christmas time! One of my favorite places!
These scones look SO amazing and rich!! YUM! <3
Thanks Andrea! I always feel obligated to help people on baking aisles… I’m sure you’d at least consider doing the same, with your history as a baker! 😉
These scones came out very bland and moldy bread-like! I don’t know what I did wrong! Although these look good, the taste was just not there for me. I thought you might appreciate some honest feedback as you are always telling your followers to tell them how your recipes turned out.
That sounds disappointing Nicole. I’d like to work together to figure out what happened so it doesn’t happen again in the future! I’m a bit confused by your descriptions of “bland” and “moldy bread-like.” Did you mean not sweet enough? Or did they actually taste moldy? If you could describe how your scones turned out in a little more detail, that will help me solve the issues that you saw!
They just tasted rather soggy, as if they had been sitting out. The whole wheat flavor combined with too little sweetener just didn’t work out!
Did you use white whole wheat flour, or did you substitute something else? Also, did you see how to make the scones sweeter in Notes section? Perhaps that will be more to your liking! 🙂